Sicilian Carrot Salad with Pistachios and Golden Raisins

by Leah Halmagyi


  • 1kg carrots
  • 1 cup pomegranate seeds
  • 1 red onion, finely sliced
  • ¾ cup golden raisins, chopped
  • ½ cup dried apricots, diced
  • ½ cup slivered pistachios
  • ½ bunch mint leaves, torn
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp pickle juice
  • 2 tsp Dijon mustard
  • sea salt flakes and freshly-ground black pepper


Preparation time: 10 minutes
Cooking time: nil
Serves: 4

1 Peel then grate the carrots coarsely. Mix with the pomegranate seeds, onion, raisins, apricots, pistachios and mint, then toss well.
2 Combine the oil, pickle juice and mustard in a bowl, whisk well, then season with salt and pepper. Drizzle over the salad.